I mix the seasonings with the pork and then place it, covered, into the fridge for 24 hours before making the pies. The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming. https://www.theguardian.com/.../2010/may/23/nigel-slater-pork-pie-recipe https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pork-pies https://www.countryandtownhouse.co.uk/.../recipes/melton-mowbray-pork-pie 2% of the weight of pork in both black pepper and dried sage. https://www.bbc.co.uk/food/recipes/small_pork_pies_with_11074 This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould).
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